His & Her Surf & Turf- Filet & Champagne Scallops

Ingredients

Preparation

1

• Heat grill

2

• While the steaks are resting on the counter season with salt and pepper. (It’s always a good idea to let meat come back to room temp before grilling-you’ll achieve an accurate cooking temperature more effectively)

3

• Have hubby take the steaks out to the grill. (Our steaks were very thick and we like them medium rare, so this step came before I started the scallops. I also wanted to leave enough time for the filet’s to rest, allowing the juice to redistribute. You may want to start the scallops before the steak if you have a thinner piece of meat or like your steak well done)

4

• In heavy skillet heat oil over high heat

5

• When oil begins to smoke add scallops. BE CAREFUL! I used long grilling tongs, these babies splatter and that oil is H-O-T HOT!

6

• Sear each side for one minute or until each side is golden brown

7

• Add ½ cup of Champagne and lower heat to medium

8

• Simmer for about 2 minutes

9

• Add lemon juice, garlic and remaining champagne

10

• Bring to a boil and reduce by half

11

• Add butter, parsley and season with pepper

12

• Place scallops on a plate and smother with sauce

13

• By now your steaks should be ready and have had time to rest, so add them to the plate of scallops

About

Since I was lucky enough to spend Valentine’s Day night working at the hospital, Scott and I celebrated the night before with a really really tasty dinner. The dish was perfect for us beacause I LOVE scallops and he realllllly LOVES steak. Honestly I think if he had to choose who to save from a burning house…He’d pick the steak, who want’s a burnt steak? Anyways, it was perfect because not only were they both each of our favorites but we got to cook it together. Scott is always in charge of the grill, lighting that massive thing is to much work for me.